Green Gazpacho
Green Gazpacho

Ingredients

Method

  • 100g baby spinach
  • 2 cloves of garlic
  • 1 cucumber, chopped
  • 1⁄2 green chilli
  • 1⁄2 pack of parsley, basil, and mint
  • 1 avocado, peeled
  • 4 spring onions, trimmed
  • 200g natural yoghurt
  • 2 tbsp sherry vinegar or similar
  • Drizzle of olive oil
  • Handful of pea shoots or similar
  • Add all of the ingredients, apart from the pea shoots and the olive oil, into a food processor, and blitz until a soupy consistency is achieved. Add salt, pepper, and perhaps more vinegar to taste, and blitz again. Chill for at least 2 hours, then serve in bowls with bread.
15 mins
4 serving
This recipe pairs perfectly with the Plan B! Rosé 2017 from Margaret River, Australia.

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